COOK

Job requirements

Hours

Full Time 35 to 45 hours / week

Languages

English or French

Education

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

or equivalent experience

Experience

1 to less than 7 months

Security and Safety

Criminal record check

Transportation/Travel Information

Own transportation, Willing to travel for extended periods

Work Conditions and Physical Capabilities

Fast-paced environment, Physically demanding, Standing for extended periods, Repetitive tasks, Work under pressure, Attention to detail, Overtime required, Handling heavy loads

Personal Suitability

Judgement, Excellent oral communication, Organized, Initiative, Client focus, Dependability, Flexibility, Reliability, Team player

Additional Skills

Prepare dishes for customers with food allergies or intolerances

Cook Categories

Prep cook, Second cook, Cook (general)

Cuisine Specialties

Canadian

Specific Skills

Prepare and cook complete meals or individual dishes and foods, Prepare and cook special meals for patients as instructed by dietitian or chef, Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies, Inspect kitchens and food service areas, Train staff in preparation, cooking and handling of food, Order supplies and equipment, Supervise kitchen staff and helpers, Maintain inventory and records of food, supplies and equipment, Clean kitchen and work areas, Organize and manage buffets and banquets, Manage kitchen operations

Work Setting

Restaurant, Bistro, Bar

Credentials (certificates, licences, memberships, courses, etc.)

Workplace Hazardous Materials Information System (WHMIS) Certificate, Safe Food Handling certificate, Food Safety Certificate